13% alc./vol. Saturated dark garnet-purple colour, with a brilliant, deep-scarlet hue at the meniscus. Pleasant, brackish / V. riparia aromas on the nose, framed by gentle American oak vanillins. Zingy (but not sour) acidity; there is a nice balance here, with a pleasant streak of mild tannin holding it all together. I'm not sure if vine age is starting to do its magic or what, but this is one of the most balanced and structurally integrated examples of this wine that I've had. It's very good. Clean and flavourful on the mid-palate, with a rounded, cleansing acidity leading into the oak-accented finish. Very pleasant, and quite moreish.

I recently bottled a blend of four 2011 red hybrids with Baco being the major player (35%). I obtained the Baco Noir must (crushed grapes in pails) from Niagara-On-The-Lake. I'm quite pleased with the result. The other grapes are Foch (25%) also from NOTL and Vidal (25%) from NY and 15% Chambourcin from my back yard. Give me a heads up the next time you plan on visiting the Niagara region.

Yes - the 2011 is notably less sour than previous vintages, and I think that's a good thing. There's a rounded, cleansing texture to the acidity. The wine is similar to Barbera (acid-defined structure), but of course it has that V. riparia funk, and the purple-scarlet colour.

Howie Hart wrote:I recently bottled a blend of four 2011 red hybrids with Baco being the major player (35%). I obtained the Baco Noir must (crushed grapes in pails) from Niagara-On-The-Lake. I'm quite pleased with the result. [...]

Howie, what was the acidity like?

I don't know what it is about most commercial Bacos in Ontario, but they have traditionally had a sourness that stuck out, sometimes a bit much. H of P's 2011 example has really brought that under control, while still showcasing Baco's greatest strong points.